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3.67 from 3 votes

Baked Chicken Chimichangas

Course Dinner
Prep Time 4 hours 15 minutes
Cook Time 25 minutes
Total Time 4 hours 40 minutes
Servings 8 people
Calories 258kcal

Ingredients

  • 2 pounds boneless skinless chicken breast
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 (10 ounce) can Rotel Diced Tomatoes and Green Chilies
  • 8 Xtreme Wellness Tortilla Wraps
  • 2 cups reduced-fat shredded Mexican blend cheese
  • 1 Tablespoon butter
  • Optional toppings: fat-free sour cream, shredded lettuce, salsa, guacamole, pico, avocado, sliced olives, etc. not included in nutritional information

Instructions

  • Spray a slow cooker with nonstick cooking spray. Place chicken in the bottom of slow cooker and season with salt and pepper.
  • In a small bowl, whisk together chili powder, garlic powder, onion powder and oregano then sprinkle on top of chicken.
  • Pour undrained can of Rotel on top of chicken. Cover and cook on low for 4-6 hours or high for 2-3.
  • When chicken is done cooking, remove from slow cooker and let rest on a cutting board for 5 minutes then shred in a bowl or stand mixer. Add some juice from the slow cooker to the shredded chicken, if desired.
  • Preheat oven to 400 degrees F.
  • Divide shredded chicken between tortillas and top with shredded cheese. Fold in opposite sides of each tortilla and roll up.
  • Place seam-side down on a baking sheet sprayed with nonstick cooking spray. Brush melted butter on top of each chimichanga.
  • Bake for 25 minutes or until golden brown on top. Garnish with desired toppings

Notes

Serving Size - 1 Chimichanga
MFP: MFF Baked Chicken Chimichangas
December 2020

Nutrition

Calories: 258kcal | Carbohydrates: 18.8g | Protein: 32.8g | Fat: 10.6g